This Lemon Meringue Cake is a delightful twist on the classic pie, transforming the beloved flavors into a layered cake that’s both light and tangy. With its fluffy lemon-infused cake layers, a rich and tart lemon curd filling, and a delicate toasted meringue frosting, this cake is perfect for any occasion where you want to impress with a showstopping dessert. Each bite offers the perfect balance of sweet and tart, with the meringue providing a cloud-like finish that melts in your mouth. It’s the ultimate treat for lemon lovers!
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¾ cup whole milk
- ¼ cup fresh lemon juice
For the lemon curd:
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup sugar
- 4 large egg yolks
- 6 tbsp unsalted butter, cut into cubes
For the meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
Instructions
- Make the cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla and lemon zest.
- Alternate adding the flour mixture and milk, beginning and ending with the flour. Stir in the lemon juice. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the lemon curd:
- In a small saucepan, whisk together the lemon juice, zest, sugar, and egg yolks over medium heat. Cook, stirring constantly, until the mixture thickens, about 7-10 minutes.
- Remove from heat and whisk in the butter until smooth. Strain through a fine-mesh sieve if desired, then let it cool to room temperature.
- Make the meringue:
- In a large bowl, beat the egg whites, cream of tartar, and vanilla on medium speed until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff peaks form.
- Assemble the cake:
- Spread a generous layer of lemon curd on top of one cake layer. Place the second cake layer on top.
- Spread the meringue over the top and sides of the cake, using a spatula to create swirls and peaks.
- Use a kitchen torch to lightly toast the meringue, or place the cake under a broiler for 1-2 minutes until the meringue is golden brown. Keep a close eye to prevent burning.
- Serve and enjoy:
- Let the cake cool slightly before serving. Store any leftovers in the refrigerator.
Enjoy your elegant Lemon Meringue Cake!
